1. Put caster sugar in the pot, then pour 25g of cold water
2. Heat the pot with a small fire, the temperature rises slowly, the sugar will slowly melt and start to bubble, and the froth will gradually increase without stirring during the heating process. At this time, do not stir and continue to wait
3. After heating for a period of time, the color of the sugar began to darken and turn yellow; now you can gently shake the small pot to make the color of the sugar even, and continue to heat on a low heat until the color of the sugar becomes deeper and deeper
4. When it turns into a deep amber platinum color, turn off the heat immediately; pour the boiling whipped cream
5. After pouring in, the syrup will boil, be careful not to be splashed, stir the sugar sauce thoroughly with a wooden spoon; and sit the pot in a basin of cold water to cool the sugar sauce quickly, do not stop stirring
6. When the sugar sauce cools down slowly and becomes even, you can put it aside and wait for it to cool completely; after cooling, you can put it in a water-free and oil-free glass bottle and store it in the refrigerator.
Tips:To cook caramel, you must use a low fire. The fire is too high and it is difficult to control; you can't pour cold whipped cream, and boil the whipped cream first.
